Samlor korko: Cambodia's national soup
Samlor korko is a hearty vegetable soup thickened with toasted rice and flavoured with kroeung and prahok. Here's why it's called Cambodia's national soup.
In this guide
Samlor korko is often called Cambodia's national soup. It's a thick, hearty dish packed with vegetables, flavoured with herbs and fermented fish and thickened with toasted ground rice. Every family seems to have its own version.
What's in it
- Kroeung: the herb paste of lemongrass, galangal, turmeric, garlic and shallots.
- Prahok: fermented fish paste, giving depth and saltiness.
- Toasted ground rice: adds body and a nutty flavour.
- Vegetables: typically green papaya, green banana, long beans, pumpkin, eggplant and leafy greens, plus whatever is in season.
- Meat or fish: pork, chicken or fish, though vegetarian versions exist.
The name
"Samlor" means soup, and "korko" refers to stirring. The soup needs plenty of stirring as it thickens with the rice.
What it tastes like
Samlor korko is earthy, slightly bitter from some of the vegetables, savoury from the prahok and fragrant from the kroeung. It's not very spicy. The texture is thick and filling.
A traditional dish
The soup is associated with family meals, festivals and special occasions. It's also linked to Khmer New Year, when families prepare traditional dishes.
Where to try it
You'll find samlor korko in Khmer restaurants and homes. It's less common at street stalls because it takes time to prepare. Cooking classes sometimes include it.
How to eat it
Serve it with steamed rice as part of a shared meal. Spoon it over the rice or eat it alongside.
Vegetarian versions
Some restaurants make it without meat or prahok, using soy sauce and extra vegetables. Ask if you avoid fish products, as prahok is usually included.
Tips
- If you're new to prahok, start with a small bowl; its flavour is strong.
- The dish is especially good in the cooler months.
Frequently asked questions
Why does it taste slightly bitter?
Some vegetables traditionally used, such as green papaya, certain leaves and small eggplants, add a gentle bitterness that Cambodians appreciate as part of a balanced meal.
What is toasted rice powder?
Raw rice is dry-roasted until golden, then ground. It thickens the soup and adds a nutty aroma. You'll also find it in other Khmer and Southeast Asian dishes.
When is it eaten?
At family meals any time of year, but it's especially associated with festivals and gatherings. Making it takes time, so it's often cooked for special occasions.